Easter Bread Recipes from Razzle Dazzle Recipes
Finnish Easter Bread
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Finnish Easter Bread
This bread is baked in straight sided round pans such as souffle dishes, or in 1-pound coffee cans or in a 4-quart pail.

2 packages active dry yeast
1/4 cup warm water
3 cups milk, scalded and cooled to lukewarm
7 to 71/2 cups white flour
4 egg yolks
1 cup sugar
1 teaspoon salt
2 teaspoons crushed cardamom
3 tablespoons chopped candied orange peel
1 tablespoon grated lemon peel
1/2 cup chopped raisins
1/2 cup chopped almonds
1 cup butter, melted

2 cups sifted confectioners' sugar
4 tablespoons cold water (approximately)
few drops almond flavoring

Dissolve the yeast in the warm water. Combine 2 cups of the milk and the yeast mixture. Sift in 2 cups of the flour. Beat until smooth and elastic, cover, and let rise until light and spongy (about 45 minutes).

Beat the egg yolks and sugar together until light and fluffy; add to the spongy mixture, mixing well. Add the salt, cardamom, orange peel, lemon peel, raisins and almonds. Beat in the remaining 1 cup milk and the melted butter. Add the remaining flour slowly, stirring until a stiff dough is formed. Turn it out onto a lightly floured board and knead until smooth. Place in a lightly greased mixing bowl, turn to grease the top, cover, and let rise in a warm place until doubled in bulk (about 1 hour).

Grease 3 baking dishes or coffee cans and dust with sugar or grease one 4-quart-sized aluminum pail. Fill these only half full and let rise in a warm place until almost even with the rim of the pan (the dough will rise rapidly). Bake in a moderate oven 350 F. for 60 minutes or until golden brown. Test for doneness using a wooden skewer or cake tester. Let the loaves cool in the pans.

After the bread is removed from pans they may be decorated with a mixture of the confectioners' sugar, water and almond flavoring. Drizzle frosting on the top and sides of the loaves. To serve, cut the bread into wedges and cut each wedge into thin slices (crosswise, to form triangular slices). Makes 3 loaves the size of 1-pound coffee cans, or 1 large loaf if you bake it in the pail.

The Finnish Cookbook


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